The other day I made a batch of sugar cookies intending to roll them out and cut into shapes. I used the standard Martha Stewart's recipe, but didn't have butter, so I used Smart Balance Lite Margarine. Needless to say the dough didn't get stiff enough to cut or roll, even though its been refrigerated for more than 24 hours. Is there anyway to either use this dough as is OR to add ingredients to the dough to make it more stiff?

The natural answer would be to add a little more flour. You will probably need to leave the dough out of the fridge a while to soften so you can fold/mix in the flour until the mixture stiffens sufficiently.

The dough should still make edible cookies; the problem will be with spreading. So instead of cutting out shapes, just drop the dough by spoonfuls on a cookie sheet and bake it, possibly for less time than the recipe calls for. You can still decorate the cookies, or you can keep these for munching and make a new batch (with butter!) for cutting out and decorating.

The method I use for the “butter shortbread biscuits” could be useful in your case, too;
- I roll the whole dough out on the baking paper,
- And then place it on the baking tray with the paper and there slightly cut into shapes by knife,
- After baking, I cut the shapes again (as it is still warm and kind of soft)
- and let the biscuits to cool before taking them out of the tray.

Well when i prepare my dough i just put everything in my Magimix 4200 mixer and let it mix for about 30 seconds and then put it in the fridge. But the dough you made should still be eligible to make crunchy cookies. Just sprinkes some smarties on top of it to make it look nice and chag it taste a lil bit